Limoncello Biscotti and True Love

July 21, 2011

Light, crisp, lemony sunshine, these Limoncello Biscotti are just perfect for serving with my Chilled Berry and Prosecco Soup or a simple glass of white wine. Because I reduce the sugar in the recipe, I enjoy these for breakfast with my espresso and for a snack with fruit or yogurt.

When I’ve said my biscotti jar is always filled, it is indeed, even in the summer! And, just not at home. I have another jar on my desk at work. This one though is a bit more difficult to keep filled. Rumor has run through the office where biscotti can be found. Coffee breaks now revolve around checking the jar. Oh, the sad faces and remarks of disbelief when the lid is lifted to reveal an empty jar.

“What could she possibly be doing with her time at home that she cannot bake to keep this jar full?” And the best, “She must no longer love us”. Really. So therefore it must be true, the way to a man’s heart is through his stomach and that includes coworkers also. Honestly, with all the baking and cooking I do, love should be pouring in from everywhere. Alas, you know what they say; you’re only as good as the last biscotti you baked.

Well these are amazingly, good biscotti. I can just feel the love coming on.

Limoncello Biscotti

Adapted from Cooking Light, November 2000

2 ¾ cup white/whole wheat flour

½ cup sugar

2 teaspoons baking powder

½ teaspoon salt

1 tablespoon grated lemon zest

1 tablespoon lemon juice

1 tablespoon Limoncello

1 tablespoon vegetable oil

3 eggs

For the glaze:

2/3 cup confectioners’ sugar

1 tablespoon Limoncello

Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper or Slipat. In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, mix together the lemon juice, zest, Limoncello, oil and 3 eggs. Pour the wet mixture into the dry and mix together. The dough will be crumbly at first; empty the bowl onto a floured board and knead 7-8 times until dough is smooth. Divide into two and form each into a long log. If dough is sticky, wet hands lightly. Place logs on baking sheet and bake for 25 minutes or until lightly browned. Remove from oven and reduce oven temperature to 325 degrees. Allow logs to cool for 10 minutes and then slice diagonally. Place slices back on baking sheet standing upright. Bake for 20 minutes. Remove and cool on rack. While biscotti are cooling, combine the confectioners’ sugar and Limoncello. To reduce lumps, warm the glaze slightly in the microwave. Brush or drizzle the glaze on biscotti when still warm. Allow to dry. Store tightly covered.

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I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.

“you’re only as good as the last biscotti you baked” love that line. But seriously, you must be the most popular gal in the office by a long shot. Lemon biscotti is one of my all time favourites – light and sooo tasty! and what a fun addition with the limoncello! My mouth is watering looking at that glaze…

Love this post, very cute Linda! I know what you mean though. I always am bringing in fresh baked goods and the one moment I don’t, the violins are playing and everyone at the office is dejected. These look splendid!

Yep, definitely in love here too! Not only did you make biscotti but you made it with lemons which happens to be my favorite scent and fruit to bake with. Absolutely hands down the best recipe I have seen this week!

I got so excited when I saw this recipe! I have some homemade Limoncello in my fridge right now so I’ll use some to make these! I’ve never made biscotti before but always wanted to and this is the perfect recipe. Thanks! I’ve bookmarked it and will definitely give it a try. I can’t wait! 🙂